Journeys, Near and Far
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He spoke about Can-Coon Thai Restaurant, 9887 E Alondra Blvd in Bellflower. 562-925-0993
Corby Kummer is the author of The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes, published by Chronicle Books.
Julia della Croce is the author of Umbria: Regional Recipes from the Heartland of Italy, published by Chronicle Books.
Prenuptial Meat Patties
Polpettini di carne prenuziali
- 1 cup cubed stale white bread, crusts removed, about 2 ounces with crust
- 1/2 cup milk
- 1 lb ground chicken breast
- 2 ounces prosciutto, coarsely chopped
- 1 small onion, grated on the large oval holes of box grater
- 2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
- Grated zest of 1/2 lemon
- 1 egg, lightly beaten
- 2 teaspoons sea salt, to taste
- Freshly ground black pepper
- Olive oil or corn oil for frying
- Unbleached flour for dredging
Pour oil to a depth of 1/2 inch in a large, wide skillet, and place over medium heat. Meanwhile, lightly dredge in flour only as many patties as you will fry in the first batch. When the oil is hot enough to make the patties sizzle upon contact, slip them into the pan, one at a time, being careful not to crowd the pan. Fry until nicely browned all over and cooked through, about 10 minutes.
Using tongs or slotted spoon, transfer onto a paper towel to drain, then place on a platter and keep warm. Taste a patty for salt and, if necessary, sprinkle salt sparingly over the patties. Serve hot or warm, with quick-cooked tomato sauce (see below).
Quick-Cooked Tomato Sauce
- 2 1/2 cups peeled, seeded and chopped fresh or canned plum tomatoes
- 2 large cloves garlic, minced
- 5 Tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- Freshly ground black or white pepper
Victoria Riccardi is the author of Untangling My Chopsticks: A Culinary Sojourn in Kyoto, published by Broadway Books.
Zen Temple Tofu
- 1 cup hulled white sesame seeds
- 3 Tablespoons crumbled kudzu (a Japanese starch, found in Asian markets)
- 1/8 teaspoon coarse salt
- 12 teaspoons soy sauce
- Wasabi paste for garnish
Whisk the kudzu and salt in to the sesame milk until the kudzu is completely dissolved. Whisk the mixture constantly over low heat for 10 minutes. It will thicken and bubble. Remove from the heat and pour into 6 small ramekins that have been rinsed with cold water (this will prevent the custard from sticking.) Let them rest until firm, then cover with plastic wrap and chill until cold.
To serve, gently shake the ramekins, or run a sharp knife around the edges to loosen the -tofu.- Turn out onto small dishes (square if possible, since the Japanese like contrasting shapes). Spoon 2 teaspoons of soy sauce around the bottom of each tofu circle and top with a little squirt of wasabi.
Fruit Salad with Honey-Lime Dressing
Makes 4 servings.
- 1/2 cup honey
- 1/2 cup lime juice
- Pinch of nutmeg
- 4 cups assorted fruit (berries, sliced apple, melon, peaches, plums, quartered kiwi, etc.)
Honeyade with Orange
Makes eight 8 ounce servings.
- 1/2 cup honey
- 1/2 teaspoon lite salt
- 2 cups orange juice
- 5-1/2 cups water
* Variation: Substitute 2 cups of water with 2 cups club soda for a fizzy twist.
Makes enough for 1 scrub.
- 8 whole unblanched almonds, ground (2 Tablespoons)
- 2 Tablespoons rolled oats, uncooked
- 1 Tablespoon honey
- 2 teaspoons yogurt
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